My daughter and her fiancé stopped by tonight and since I had not had lunch the past two days working at early voting, I was ready for something for my tummy! My middle and youngest daughters had made fresh home made bread, so we cut the loaf, got out some plain butter and Kerrygold Garlic and Herb Butter and made a pot of black tea.

The leaf is somewhat fine and wiry. I used below boiling water for just over two minutes. The result is a cup of black tea with strong cocoa notes, maltiness, and heft. I told the others it was toothsome! I drank this plain and it was smooth enough and hearty enough for me. Because this is a really characteristic Fujian black that I associate with breakfast I tried it almost with milk and sugar. I think I may like it best this way!

This is a good example of Fujian black tea, strong enough for breakfast, smooth enough for any time! Thank you for the opportunity to try it, NTL!

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I am a music teacher, tutor, and former homeschool mom (25 years!) who started drinking loose leaf tea about seven years ago! My daughters and I have tea every day, and we are frequently joined by my students or friends for “tea time.” Now my hubby joins us, too. His tastes have evolved from Tetley with milk and sugar to mostly unadorned greens and oolongs.

We have learned so much history, geography, and culture in this journey.